First posted on RFC around 2010:

Artichoke-Lemon Pesto

2 cans artichoke hearts, drained and rinsed
5 cloves garlic
3 Tbs. capers
1 Tbs. pine nuts (pignoles) or chopped walnuts
2 green onions, diced
Zest and juice of one fresh lemon
1 c. freshly grated Parmesan cheese
1/4 to 1/2 c. olive oil, as needed

Blend all ingredients except oil in a food processor or blender until
smooth. Add the oil gradually and pulse to the desired texture. Store
in tightly covered jars in the refrigerator. Makes about 4 cups.

This is wonderful as a spread on thinly sliced lightly toasted bread or
on whole grain crackers.

I'm thinking about this as a snack for Christmas 2015. Might also make
some <gasp> fondue.

Jill